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Monday, 10 December 2012

Chocolate Cake-The Best (Cakes & Cakes only)

Its time for something chocolatyy... I've always been lazy to type cakes. Its time consuming and needs lots of patience, which is now impossible with my toddler roaming around. But the demand for simple and not-so-complicated chocolate cakes have been accumulating in my inbox since months. Its only then that I realised that I haven't posted any simple chocolate cake recipe yet. So here it goes... Its simple and delicious. I've been researching on chocolate cakes since 2 months for THE BEST recipe and I found it here. I'm sure you are gonna love this. It is buttercream frosting in the original recipe, but I've frosted it with whipped cream to make it simple.

Its time for something chocolatyy... I've always been lazy to type cakes. Its time consuming and needs lots of patience, which is now impossible with my toddler roaming around. But the demand for simple and not-so-complicated chocolate cakes have been accumulating in my inbox since months. Its only then that I realised that I haven't post any simple chocolate cake recipe yet. So here it goes... Its simple and delicious. I've been researching on chocolate cakes since 2 months for THE BEST recipe and I found it here. I'm sure you are gonna love this. Its buttercream frosting in the original recipe, but I've frosted it with whipped cream to make it simple.

Ingredients:

Unsalted Butter 1/2 cup

Sugar 2 cups

Eggs. 2

Vanilla Essence 2 tsp

Buttermilk*1 3/4 cup

Cake Flour** 1 3/4 cup

Cocoa Powder 1 cup

Baking Soda 2 tsp

Salt 1/2 tsp

Strong Brewed Coffee 1/4 cup

For Whipped Frosting

Whipping Cream 2cups

Caster sugar 1/2 cup or more (adjust to your taste)

Vanilla essence 1/2 tsp

Cocoa Powder 3-4 tbsp

Whip cream to soft peaks.Add sugar and other ingredients qnd beat again to stiff peaks.

**Its really hard to whip up your cream in a place where room temperature is too high. What I do in my place is that unpack cream into the whipping bowl and refrigerate it for about an hr or more before whipping.

I refrigerate my beaters also.

Or else, you can keep the whipping bowl on a big bowl of ice while whipping.

Method

1. Preheat your oven at 170c. Grease your baking pan.

2. Sift cake flour, cocoa powder,baking soda, and salt. Set aside.

3. In a large mixing bowl, beat the butter with an electric mixer for 30 seconds. Add the sugar and vanilla; beat until well combined. Add eggs, one at a time, beating the mixture well after each addition.

4.Add the flour mixture.

5. In a small bowl, stir together the buttermilk and coffee. Add flour mixture and buttermilk mixture alternately to beaten mixture, beating on low speed after each addition until just combined. Pour the batter in the prepared pans.

6.Bake in a 170c oven for 40-50minutes or until a wooden toothpick inserted near centers comes out clean.

7.Cool cakes on wire racks for 10 minutes. Remove cakes from the pans. Cool thoroughly on wire racks before frosting. (If you like, wrap unfrosted cake layers individually in plastic wrap and leave at room temperature for up to 2 days before using. Double-wrap if layers are to be frozen for later use.)

8. To assemble, place one cake layer on a serving plate. With a thin metal spatula, spread the frosting.Place second cake layer on top of first layer. Frost top and sides with the whipped frosting.Chill in refrigerator for atleast 1 hr before serving.Makes 16 servings.

*Buttermilk - Remove 1 1/2 tbsp from 1 cup of full-cream milk and add 1 1/2 tbsp of vinegar to it. Let it rest for 10-15 minutes. Do not stir in between .This makes 1 cup of buttermilk.

**Cake flour- measure 1 3/4 cup of all purpose flour, take 3 tbsp of flour from the measure and add 3 tbsp of cornflour to it.

Monday, 10 December 2012

Chocolate Cake-The Best (Cakes & Cakes only)

Its time for something chocolatyy... I've always been lazy to type cakes. Its time consuming and needs lots of patience, which is now impossible with my toddler roaming around. But the demand for simple and not-so-complicated chocolate cakes have been accumulating in my inbox since months. Its only then that I realised that I haven't posted any simple chocolate cake recipe yet. So here it goes... Its simple and delicious. I've been researching on chocolate cakes since 2 months for THE BEST recipe and I found it here. I'm sure you are gonna love this. It is buttercream frosting in the original recipe, but I've frosted it with whipped cream to make it simple.

Its time for something chocolatyy... I've always been lazy to type cakes. Its time consuming and needs lots of patience, which is now impossible with my toddler roaming around. But the demand for simple and not-so-complicated chocolate cakes have been accumulating in my inbox since months. Its only then that I realised that I haven't post any simple chocolate cake recipe yet. So here it goes... Its simple and delicious. I've been researching on chocolate cakes since 2 months for THE BEST recipe and I found it here. I'm sure you are gonna love this. Its buttercream frosting in the original recipe, but I've frosted it with whipped cream to make it simple.

Ingredients:

Unsalted Butter 1/2 cup

Sugar 2 cups

Eggs. 2

Vanilla Essence 2 tsp

Buttermilk*1 3/4 cup

Cake Flour** 1 3/4 cup

Cocoa Powder 1 cup

Baking Soda 2 tsp

Salt 1/2 tsp

Strong Brewed Coffee 1/4 cup

For Whipped Frosting

Whipping Cream 2cups

Caster sugar 1/2 cup or more (adjust to your taste)

Vanilla essence 1/2 tsp

Cocoa Powder 3-4 tbsp

Whip cream to soft peaks.Add sugar and other ingredients qnd beat again to stiff peaks.

**Its really hard to whip up your cream in a place where room temperature is too high. What I do in my place is that unpack cream into the whipping bowl and refrigerate it for about an hr or more before whipping.

I refrigerate my beaters also.

Or else, you can keep the whipping bowl on a big bowl of ice while whipping.

Method

1. Preheat your oven at 170c. Grease your baking pan.

2. Sift cake flour, cocoa powder,baking soda, and salt. Set aside.

3. In a large mixing bowl, beat the butter with an electric mixer for 30 seconds. Add the sugar and vanilla; beat until well combined. Add eggs, one at a time, beating the mixture well after each addition.

4.Add the flour mixture.

5. In a small bowl, stir together the buttermilk and coffee. Add flour mixture and buttermilk mixture alternately to beaten mixture, beating on low speed after each addition until just combined. Pour the batter in the prepared pans.

6.Bake in a 170c oven for 40-50minutes or until a wooden toothpick inserted near centers comes out clean.

7.Cool cakes on wire racks for 10 minutes. Remove cakes from the pans. Cool thoroughly on wire racks before frosting. (If you like, wrap unfrosted cake layers individually in plastic wrap and leave at room temperature for up to 2 days before using. Double-wrap if layers are to be frozen for later use.)

8. To assemble, place one cake layer on a serving plate. With a thin metal spatula, spread the frosting.Place second cake layer on top of first layer. Frost top and sides with the whipped frosting.Chill in refrigerator for atleast 1 hr before serving.Makes 16 servings.

*Buttermilk - Remove 1 1/2 tbsp from 1 cup of full-cream milk and add 1 1/2 tbsp of vinegar to it. Let it rest for 10-15 minutes. Do not stir in between .This makes 1 cup of buttermilk.

**Cake flour- measure 1 3/4 cup of all purpose flour, take 3 tbsp of flour from the measure and add 3 tbsp of cornflour to it.